Persian Vegan Herb Quinoa Pilaf and Eggplant Casserole Delight

Allergens

Quinoa (contains gluten)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 medium eggplants, sliced into 1/2
• inch rounds
• 1 can (15 oz) diced tomatoes, undrained
• 1 cup chopped onion
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions

1. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until quinoa is cooked and fluffy, about 15 minutes. Set aside.
2. Preheat oven to 375°F (190°C).
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 4 minutes. Stir in the parsley, cilantro, dill, salt, and pepper, and cook for another minute.
4. Remove the skillet from heat and mix in the cooked quinoa. Set aside.
5. In a baking dish, layer half of the eggplant slices, followed by half of the quinoa mixture, then the remaining eggplant slices, and finally, the remaining quinoa mixture. Pour the diced tomatoes with their juice evenly over the top.
6. Add 1/2 cup of vegetable broth to the bottom of the dish to create a moist environment for cooking.
7. Cover the baking dish with aluminum foil and bake for 45 minutes, or until the eggplant is tender and the quinoa is heated through.
8. Remove from the oven, let stand for 10 minutes, then remove the foil and serve.

Chef’s Insight

To enhance the aroma, add a pinch of saffron to the quinoa while cooking.

Notes

Feel free to use a mix of your favorite fresh herbs for the quinoa pilaf.